This recipe features a peanut butter crust with the popular caramel-chocolate topping.
| 1/2 |
|
cup sugar |
| 1/2 |
|
cup firmly packed brown sugar |
| 1/2 |
|
cup LAND O LAKES® Butter, softened |
| 1/2 |
|
cup creamy peanut butter |
| 1 |
|
LAND O LAKES® All-Natural Egg |
| 1 1/4 |
|
cups all-purpose flour |
| 1 1/2 |
|
teaspoons baking powder |
| 1/4 |
|
teaspoon salt |
| 2 1/2 |
|
cups pecan halves |
| 1 |
|
(14-ounce) package caramels, unwrapped |
| 2 |
|
tablespoons LAND O LAKES® Half & Half |
| 1 |
|
teaspoon vanilla |
| 1 |
|
(11.5-ounce) package milk chocolate chips |
Heat oven to 375°F. Combine sugar, brown sugar, butter and peanut butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg; continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until dough forms.
Press dough evenly into ungreased 15x10x1-inch baking pan. Sprinkle pecans evenly over dough. Bake for 15 to 20 minutes or until crust is lightly browned around edges.
Meanwhile, place caramels and half & half in 2-quart heavy saucepan. Cook over medium heat, stirring constantly, until smooth (6 to 11 minutes). Stir in vanilla.
Drizzle caramel mixture evenly over pecans; sprinkle with chocolate chips. Cool completely (about 3 hours) at room temperature. Cut into bars..
